Stuffing is my favorite part of a holiday meal. Well besides mashed potatoes. And turkey. Drizzled with a little gravy, it’s the comfort food I most look forward to eating. Boxed or bagged stuffing is so often so terribly salty that I’ve been making my own for years. Random leftover white and wheat bread, cubed and oven toasted, is unbeatable.
I toast bread when we have excess to get rid of. My bread man hubby supplies me and I spend an hour or two stocking up on stuffing cubes. Stored in a zippered plastic bag, it’s ready for a stuffing side dish when the mood strikes.
I like my stuffing simple: celery, onions and maybe some browned and crumbled country sausage. No nuts, apples, water chestnuts, mushrooms, Rice Chex or weird stuff.
After replenishing my toasted bread stock recently I was ready for the holiday. I also stocked up on country sausage. We’d go extra special stuffing this time.In a large bowl I measured out 10 cups of the browned cubes. I use a large Tupperware measuring pitcher for this.
Next I put a large nonstick skillet on the stove on medium high and melt 3/4 cup of butter. To the skillet I add my diced onion and celery.Here’s a celery tip. We don’t eat much celery, it tends to go bad down there in the vegetable drawer. Lately I keep an eye out and chop and freeze it in small bags. It’s great in soups, stews and stuffings and it also saves time.Cook celery and onion until just beginning to turn brown, about 30 minutes.Add to bowl and stir.￼￼Measure in some parsley, sage, rosemary and thyme (humming Simon and Garfunkel).Stir the bread and butter mixture well. Really well to get the herbs evenly distributed.￼Beat 2 eggs with the chicken broth then pour it over the stuffing and mix again.￼￼Pour the stuffing into a buttered baking pan. I use a 13×9-in pan. I like it spread out to get ultimate browning on top, sides, and corners. I like some crunch.￼￼I bake the stuffing in a preheated 350°F oven 30-40 minutes.i check it at 30 minutes but usually leave it in another 10 minutes for extra browning.￼￼And that’s it, super fast and easy when you have the bread browned and ready to go for those random cravings. Drizzle with gravy when available but that’s optional,
Oh the country sausage is also optional but again fast and easy. Brown sausage in a skillet, crumbling into small pieces as it cooks. Add to bowl of bread cubes and stir. Nothing complicated there. But it does make the stuffing a tiny but more comforting.
Simply Tasty Stuffing
Simple stuffing with traditional flavors!
- 3/4 cup butter plus more for baking dish
- 10 cups white bread; cubed
- 1 large yellow onion; chopped
- 1 1/2 cups celery; 1/4” slices ⁃ 1/2 cup flat leaf parsley; chopped
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme; chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb country saisage; browned and crumbled (optional)
- 3 cups chicken broth
- 2 large eggs
Preheat oven to 250°F. Butter a 13×9-in pan.
Place bread on baking sheet an place in oven. Toast until dry and lightly browned, stirring occasionally. Pour into large bowl.
preheat oven to 350°F.
In large skillet melt butter over medium high heat and sauté onion and celery until just turning brown, about 20 minutes. Add to bowl with bread.
Stir in herbs, salt and pepper.
Whisk together broth and eggs. Add to bread mixture and fold gently until incorporated.
Pour mixture into buttered pan and cover with foil. Bake to 160°F, about 40 minutes.
Remove foil and bake until set and browned and crispy, 40-45 minutes.
To make ahead, cook until 160°F then remove cover and cool. Replace foil and chill.
To reheat, remove foil and bake until heated, browned an crispy, 50-60 minutes.
Adapted from Bon Appetit